Step 4: Pipe the Cream Puffs

Preheat your oven to 200°C (390°F).

Line a baking tray with parchment paper. Transfer the dough into a piping bag (or use a spoon).

Pipe small rounds (about the size of a walnut), leaving space between each one.

👉 Tip:
Lightly wet your finger and smooth down any peaks to prevent burning.

Step 5: Bake to Perfection

Bake for 20–25 minutes without opening the oven door.

This is very important—opening the door too early can cause them to collapse.

They’re ready when:

• Golden brown
• Firm to the touch
• Light and hollow inside

After baking, turn off the oven and leave the door slightly open for 5–10 minutes to prevent deflation.

Step 6: Prepare the Silky Cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

You’re aiming for a texture that is:

• Smooth
• Light
• Not too stiff

Step 7: Fill the Cream Puffs

Once the shells are completely cool, you can fill them in two ways:

Option 1:
Cut them in half and spoon or pipe the cream inside.

Option 2:
Use a piping tip to inject the cream from the bottom for a cleaner look.

Final Touch

Dust with powdered sugar or drizzle with melted chocolate for an elegant finish.

Tips for Success

• Don’t skip cooking the dough on the stove—it’s key for structure
• Add eggs gradually to avoid a runny batter
• Never open the oven early
• Cool completely before filling to avoid melting the cream

Why You’ll Love Them

Cream puffs are the kind of dessert that feels fancy but is actually built on simple ingredients and technique. Once you master them, you can experiment with fillings like chocolate cream, custard, or even ice cream.

They’re light, delicate, and just rich enough to feel like a treat—perfect for sharing or impressing guests.

If you want, I can show you how to turn these into éclairs, craquelin cream puffs, or even a profiteroles tower.